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23 MIN LEESTIJD

Grow Your Own: Supercharge Your Soil

SUPERCHARGE YOUR SOIL

You’ve probably heard that when it comes to organic gardening, it’s a case of feeding the soil, not the plants. At this time of year, when there is a lot of clearing up to do in the garden, and plenty of fallen leaves to gather, it’s important to think about improving your soil, to nourish next year’s fabulous crop of fruits and vegetables.

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Enkele digitale editie November 2018
 
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PlantBased
November 2018
IN DE WINKEL BEKIJKEN

Andere artikelen in dit nummer


PlantBased
Welcome
Welcome to our wonderful November issue. This month
Regulars
News pages
Rounding up the latest plant-based food, health and product news
Breakfasts on the Go
3 DELICIOUS WAYS TO START THE DAY
Dr Greger
Debunking the myths around fibre and how much we need it
Energy Sustaining Foods
Eating properly is essential to having a healthy lifestyle
Ask the Experts
Got a question or quibble about plant-based diets? Send it to editor@plantbasedmag.com to get the answer from our experts.
Supermarket Finds
Found a great new product that you want to share? Email your favourite supermarket finds to editor@plantbasedmag.com
Out and About
Titanic Hotel, Stanley Dock, Regent Road, Liverpool
Hot Products
OUR PICK OF THE BEST ON THE PLANT-BASED SCENE
Plant Powered Planet
Dive into the depths of the land down-under
Essential Guide to Slow Cooking
WHY YOU SHOULD BE COOKING IN THE SLOW LANE
The V Word
Quashing vegan stigma with carnivore-convincing comfort food
Veg in Focus
First cultivated by the Romans, beetroot or ‘beet’
Health and Fitness
Maxim Leach’s top tips for wintertime exercise
Nutritionist’s Notebook
Millet, buckwheat and quinoa are all gluten-free and
Into the Wild
November marks the start of winter; the nights continue
Special Report: Beta-Carotene
Dr Justine Butler, Senior Researcher & Writer,
Reader’s Recipes
Made something from the magazine at home? Send your
Our Contributors
There are huge benefits to your health from eating a plant-based diet. Don’t just take our word for it though, we’ve got an impressive line-up of experts to give you all the facts about the advantages of plant-based living.
Loose Ends
MAKE THE MOST OF YOUR LEFTOVER INGREDIENTS WITH THESE RECIPE IDEAS
Features
How to Pick Healthy Snacks
WHAT TO LOOK FOR WHEN CHOOSING YOUR NEXT MID-AFTERNOON NIBBLE
Make Food Magic
Add a mystical twist to your favourite dishes
The Veg You’ve Been Missing
Part of the brassica family, cavolo nero is closely
Winter Warmers
Comfort food recipes to b eat your winter blues
Ones to Watch from PlantBased Live
Hear from a few of the late st brands on the vegan scene
The All-Powerful Nutrient?
The truth about protein, where to source it and how much we really need
An Apple a Day: Colds and Flu
Dr Jenna Macciochi reveals the best natural ways to fight off colds and flu
Sara Kidd Talks Cake and Morals
ACTIVIST TURNED BAKING QUEEN, SARA KIDD, TALKS ETHICS, EDUCATION AND CRUELTY-FREE CAKES
Recipes
Recipe of the Month
This soft, silky tart is an indulgent sweet treat.
Meals in Minutes
Breaking down the recipe minute by minute
Make Food Magic
This vibrant soup — named after the colorful Indonesian
Step By Step
This version of ‘pulled pork’ uses hearts of palm instead
Cavolo Nero
1 Heat the oil in a large frying pan and add the carrot
Comfort Foods
This soup is light, nourishing and restorative: comfort
Kids Cook Vegan
Tasty, cheesy and stuffed with veggies, these warming
Protein Power
It’s incredibly easy to ‘veganise’ many Japanese recipes
Whole Foods
This vibrant, healthy bowl is choc-a-bloc full of nutrients
Plant Powered Planet
These soft, sweet biscuits originating from Australia
SUBSCRIPTION OFFER
Subscribe to PlantBased this month for just £39.99 and receive a FREE Superfood Starter Pack worth £10.00
Sara Kidd Cakes
• 125ml (generous ½ cup) chickpea water (1-2 cans should
Slow Cooking
This light and fragrant curry is a complete meal in
Beetroot
Per kibbeh (63g) Calories 91, Fat 3.3g, Saturates 0.5g
Budget Meals
This salad is full of flavour and is great to serve
Gluten-Free Grains
This colourful and nutrient-rich filling for earthy
Sweet Chestnuts
This warm and comforting nut roast is a great choice
Best of the Rest
This quiche is easy to make and can be enjoyed hot
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